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Learn how to make authentic Thai pad see ew using my easy 15-minute recipe! Featuring caramelized rice noodles, flank steak, and Chinese broccoli stir-fried in a sweet, sour, and savory sauce.
Looking for more Asian noodle dishes? Try my spicy noodles, curry noodles, and chicken chow mein next.
We cook our fair share of Thai food at home. I grew up around those flavors (thank you, Dad!), and Thai stir-fried noodles were one of the staple dishes.
Of all the noodle meals, this was my go-to. The noodles are stir-fried until darn near burnt (only visually!), and the pairing with juicy flank steak and crisp broccoli is a guaranteed family favorite.
What is pad see ew?
It’s a noodle dish originating in Thailand. The name translates to ‘stir-fried soy sauce,’ referring to the dark soy sauce the noodles are cooked in.
Table of Contents
Why I love this recipe
- It’s so easy to make. From prep to plate, it’s ready in just 15 minutes!
- Customizable. I chose steak as my protein for the recipe, but you could just as easily use chicken, shrimp, or tofu.
- That pad see ew sauce! Dark soy sauce is the base and helps to caramelize the noodles, infusing every bite with layers of savory and umami flavor. Seriously, I would drink it (okay, maybe not).
- It’s better than takeout. Growing up, my parents swore this was better than anything from a restaurant, and it wasn’t until I ordered it out that I saw that they were correct.
Ingredients needed
- Rice noodles. Opt for wide rice noodles since they hold up well when stir-frying. I’m able to find them at the grocery store, though Asian grocery stores carry them.
- Flank steak. This is my preferred steak as it cooks quickly and holds onto the marinade well, but skirt steak and sirloin are good alternatives.
- Dark soy sauce. The base for the sauce. If you’ve tried this type of soy sauce on its own, you know it’s VERY potent and thick, so be conservative with it!
- Oyster sauce. Adds color and depth of flavor.
- Fish sauce. Adds saltiness and umami.
- White or black pepper. White pepper is more common in Asian cooking as it’s surprisingly more potent. It’s easy to find in the Asian aisle of the grocery store or an Asian supermarket. If you can’t find it, use black pepper.
- Sugar. Just a pinch is essential to helping the noodles caramelize. Use white or brown sugar.
- Light soy sauce. For marinating the steak.
- Oil. Use an oil with a high smoke point, like peanut, safflower, or avocado oil.
- Garlic cloves. Preferably fresh.
- Egg. Because it wouldn’t be traditional without scrambled eggs!
- Chinese broccoli stems. Feel free to swap these for bok choy, broccolini, or any other veggies you like.
How to make pad see ew
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep work. Boil a pot of water and cook the noodles according to the package, cooking until al dente. In a small bowl, combine the dark soy sauce, oyster sauce, fish sauce, and pepper.
Step 2- Marinate the steak. Combine the light soy sauce and steak and set aside.
Step 3- Cook the steak. Add one tablespoon of oil to a wok or large skillet over medium heat. Once hot, cook the steak until no longer pink, then set aside.
Step 4- Cook the eggs and broccoli. Remove moisture from the pan and add the remaining oil. Sauté the garlic for 10 seconds, then scramble the eggs. Add the broccoli and cook until lightly wilted.
Step 5- Stir fry the noodles. Add the noodles to the wok, followed by the sauce and sugar. Stir fry the noodles on high heat (without touching) for 30 seconds, then toss the noodles and repeat the process for 1-2 minutes.
Step 6- Assemble. Return the meat to the wok and combine it with the rest of the ingredients.
Arman’s recipe tips
- Don’t crowd the wok. This dish is known for the browned texture of the noodles, so you want to make sure the noodles get plenty of access to the heat. Depending on the size of your pan, you may want to remove the broccoli florets and egg before adding the noodles.
- Make sure to use a VERY hot wok. Getting the meat and veggies crispy on the outside requires a wok that’s sizzling hot. If you’re not sure if the pan is hot enough, carefully drop 1-2 drops of water in the pan and wait for the sizzle.
- Lightly char the noodles. I know this feels counterintuitive, but the noodles are supposed to have an almost burnt texture, so you want to leave them untouched so they really cook.
Variations
- Vegetarian and or vegan. Swap the beef for my air fryer tofu or pan-fried tofu, the oyster sauce for a vegan alternative, and the fish sauce for white vinegar. If vegan, omit the scrambled egg.
- Gluten-free. Use gluten-free soy sauce and oyster sauce (Kikkoman has both!).
- Cut the carbs. Swap the rice noodles for zucchini noodles or shirataki noodles.
- Switch up the protein. Use chicken thighs, shrimp, or diced pork.
- Add extra veggies. Try zucchini, green beans, bell peppers, snow peas, or water chestnuts.
Storage instructions
To store: Store leftovers in an airtight container in the fridge for up to five days.
To freeze: Allow the noodles to cool completely, then freeze them in a freezer-safe container for up to three months.
Reheating: Microwave leftovers in 30-second intervals or reheat on the stovetop, adding a splash of water or soy sauce if needed.
Frequently asked questions
Pad see ew is made with wide rice noodles and has a more caramelized texture from the dark soy sauce, whereas pad Thai is made with thin rice noodles and has a tangier sauce thanks to tamarind.
Drunken noodles (also known as pad kee mao) are much spicier and have a wider range of vegetables.
More Asian-inspired dinners
- Hunan chicken
- Salt and pepper tofu
- Mongolian chicken
- Shaved steak
- Or any of these Asian recipes
Pad See Ew
Video
Ingredients
- 8 ounces rice noodles uncooked
- 1 tablespoon light soy sauce
- 7 ounces flank steak thinly sliced
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 1/2 tablespoons fish sauce
- 1/4 teaspoon pepper
- 1 teaspoon sugar
- 3 tablespoons oil
- 3 cloves garlic minced
- 1 large egg
- 5 stems Chinese broccoli
Instructions
- Prepare the noodles according to the package, but until just al dente. For my noodles, I just added them to boiling water for two minutes.
- Combine the light soy sauce and steak and set aside to marinate.
- In a small bowl, whisk together the dark soy sauce, oyster sauce, fish sauce, and pepper to make the pad see ew sauce.
- Add a tablespoon of oil to a wok and place over medium heat. Once hot, Add the marinated steak and cook until no longer pink. Remove from the pan.
- Remove any moisture in the pan then add the remaining oil. Add garlic and stir for 10 seconds. Add the egg and let it cook until half set, scramble it, and break the cooked pieces into smaller ones. Add the Chinese broccoli and toss it in the wok until it starts wilting.
- Spread the noodles in the wok, followed by the sauce mixture and sugar. Turn the heat up to high and let the noodles lay around for 30 seconds without tossing, so the noodles start caramelizing and slightly burning. Toss the noodles and repeat the process for 1-2 minutes.
- Return the meat to the wok and combine it with the rest of the ingredients.
Notes
Nutrition
Originally published March 2023, updated and republished September 2024
Uh here you need many sauces. I dont know where to find oyster sauce. Do I prepare it by myself?
Rice noodles I only bought once and really like it. Next week I will put in in my groccery list and I will make this
Recipe.
So quick and tasty love it, thankyou xx
Great to hear that, Kathy!